Thermal inactivation of Yersinia enterocolitica in pork slaughter plant scald tank water

The objective of this study was to establish the time–temperature combinations required to ensure the thermal inactivation of Yersinia enterocolitica during scalding of pork carcasses. A 2 strain cocktail of Y. enterocolitica (bioserotypes 2/O:5,27 and 1A/O:6,30) was heat treated at 50, 55 and 60°C...

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Veröffentlicht in:	Meat science 2013-11, Vol.95 (3), p.668-671
Hauptverfasser:	Bolton, Declan J., Ivory, Claire, McDowell, David
Format:	Artikel
Sprache:	eng
Schlagworte:	Abattoirs Animals Colony Count, Microbial D-values Food Safety - methods Hot Temperature Meat - microbiology Meat food safety Scald tank water Swine Water Microbiology Yersinia enterocolitica
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